What did you make/eat tonight!?

[killramos]

Fancy

[ExtraSlow]

It was weird, I had a grocery order error, and ended up with some beef riblets, but not the other things I wanted for a fancier complete meal.

[Tik-Tok]

Do you like fish sticks? Do you like them in your mouth?

[Disoblige]

I like steamed fish.
Hot oil on top.

[89coupe]

Wing night

[XylathaneGTR]

Lunch, but still counts

[ExtraSlow]

Wings and nachos for the swiftie game.

[Disoblige]

WFH on a snow day. Make da ribbies.

[ThePenIsMightier]

Loved me long time.

[ercchry]

Onions and Peppers
Walnuts
Pork chops
Spaetzle

[ExtraSlow]

When done well, spaetzle is pretty great. It's rarely done well.

[ercchry]

This quote is hidden because you are ignoring this member. Show Quote

When done well, spaetzle is pretty great. It's rarely done well.

I’m confident I did it well… 4 eggs to 2 cups of flour, enough water for a good consistency, strainer over the pot, just enough time to set it up, coat in butter, then finished in the pan with a gravy made out of the pan sauce from the pork, and when I crushed the walnuts I separated them out into 3 sizes (med on the pork, dust on top of everything) and used the larger chunks in there for some contrast to the texture.

[ExtraSlow]

I trust you of all beyonders to handle this correctly. I personally find the technique to be picky, but I also haven't done it in a decade, should probably fire it up this fall sometime.

[ercchry]

Yeah, can’t say I eat it often… but was at the Bavarian House about a month back, and it’s inline with that… where I got the nut idea from actually… had their elk special and it had hazelnuts in there

[BavarianBeast]

Missing the most important nut for that dish. Nutmeg

[msommers]

Just whipped this up. Super easy

[you&me]

This quote is hidden because you are ignoring this member. Show Quote

I’m confident I did it well… 4 eggs to 2 cups of flour, enough water for a good consistency, strainer over the pot, just enough time to set it up, coat in butter, then finished in the pan with a gravy made out of the pan sauce from the pork, and when I crushed the walnuts I separated them out into 3 sizes (med on the pork, dust on top of everything) and used the larger chunks in there for some contrast to the texture.

We do a German dinner with schnitzel, braised cabbage and spaetzle about once a month because my kids go nuts for it... Haven't tried the nuts, but BB was right - gotta have nutmeg... Also haven't used water, always milk.

For ES - not sure which part of the process you were having trouble with, but I know a lot of recipes suggest a box grater... My wife found a "spaetzle maker" at Homesense or something, which is essentially a flat plane with holes to push the batter through that rest across the top of the pot, and it's a lot easier than messing around with reaching inside the box grater, etc.

[Buster]

This quote is hidden because you are ignoring this member. Show Quote

When done well, spaetzle is pretty great. It's rarely done well.

I grew up in Germany (well for a long period of my childhood). And spatzle is one of those things I just don't like from it being too ubiquitous when I was a kid.

[ercchry]

Water vs milk… apparently water is more traditional? Milk is apparently better… but I don’t stock milk, so water it was!

[dirtsniffer]

Made chicken Parm last night. Shallow fried the chicken before broiling with some sauce and mozzarella.